.italian meatball soup. {husband's choice}

Words can not describe how obsessed the hubby and I are with this recipe. He has helped me make it twice already and the second time we changed it up a bit and added orzo instead of macaroni. We love us some orzo. I even made it for the in-laws and it was a big hit. The original recipe can be found on this amazing blog here.

Ingredients
1 Tbsp Extra Virgin Olive Oil
4 carrots, peeled and sliced
1 cup of diced onion
2 large garlic cloves, minced
8 cups of low sodium beef broth
2 cups of water
1 6 oz can of tomato paste
1 14.5-oz can of diced tomatoes
½ lb Orzo or Macaroni pasta
2 Tbsp chopped Italian parsley
2 Tbsp chopped basil
Meatballs:
1 lb lean ground beef (90/10 or higher, you won't be able to drain the grease!)
½ cup Italian breadcrumbs
¼ cup shredded Parmesan cheese
1 tsp garlic powder
1 tsp onion powder
½ tsp salt
¼ tsp black pepper
2 large egg whites

Preparation
Warm olive oil in a large 6-8 quart stock pot over medium high heat Chop carrots, onions, and garlic. Add the carrots and onions to warm pan, and cook for 3-4 minutes. Add garlic and cook an addition 1 minute. Add broth, water, tomato paste and tomatoes. Stir to combine. Cover and bring to a boil. Meanwhile combine all meatball ingredients in a large bowl. Mix with hands to combine. Using a 1 tablespoon scoop to portion, lightly shape the scoops into meatballs using your hands to roll them. Drop them into the broth, distributing them evenly around the pot. Cover. Allow to boil for 5 minutes. Stir meatballs gently. Add pasta. Cook 10 minutes or until pasta is done. Add basil and parsley, stir and serve. ENJOY! :)

.honey garlic chicken.

This meal was so beyond easy and delicious AND healthy. Triple win and even better because its a crockpot meal. I love anything in a crockpot. The original recipe with amazing pictures can be found here. I changed it up a bit and made it more suitable for my lazy ways. Try it yourself and enjoy!

Ingredients
3 large chicken breasts (I used frozen)
1/2 cup honey
1/2 cup low sodium soy sauce
1/4 cup blackberry jam
1/4 cup hoisin sauce
2 Tablespoons olive oil
3 cloves garlic, minced
1/2 cup diced onion
1/4 teaspoon crushed red pepper flakes (optional)
1 Tablespoon cornstarch
Sliced scallions, for garnish
Sesame seeds, for garnish

Preparation
Arrange the chicken breasts in the slow cooker so that they are not overlapping. In a medium bowl, whisk together the honey, soy sauce, blackberry jam, hoisin, olive oil, garlic, onion and crushed red pepper flakes, and then pour the sauce over the chicken. Cover the slow cooker and cook the chicken on LOW for 4 to 5 hours until the chicken is fully cooked. In a small bowl, whisk together the cornstarch with 3 tablespoons of cold water to make a slurry. Shred chicken and mix in cornstarch, let cook for another 15-30 minutes. Serve the chicken topped with sliced scallions and sesame seeds.

.chili. {husband's choice}

Here is my hubby's favorite chili recipe from his childhood. He has been begging me to make this recipe from his mom's for years (she calls it "Pork n Beans One Pot Dinner") and I finally made it for the Super Bowl. It was a huge hit and super easy to make. Its a bit sweet so if you want extra spicy I would just add some hot sauce into your bowl before serving. Also, I served this with cheese (duh), onions, and fritos. So GOOD!!! enjoy!

Ingredients
1 lb ground beef
3/4 lb bacon, cut into small pieces
1 c chopped onion
2 28oz. cans Bush's Original Baked beans
1 15.5 oz. can Kidney beans, drained
1 15 oz. can Butter limas, drained (or called butter beans)
1 c ketchup
1/2 c brown sugar
1 T liquid smoke (in a bottle next to bbq sauce at store)
3 T white vinegar

Preparation
Brown ground beef in skillet, drain off fat and put into Crockpot. Brown bacon and onions, drain off fat. Add to crockpot. Add remaining ingredients and stir together well. Cover and cook on low 4-6 hours. Enjoy!

.pizza + homemade dough.

Ok, so while I have been a major slacker in the blog world I have still been cooking it up at home. We love love pizza and when I saw this pioneer woman post I decided its about time I try to make my own crust and try out some new recipes. This was a lot to tackle in one day but it was for my mom's birthday so it was well worth the extra effort. The crust was much easier than anticipated but does need to be made a few days in advance so some pre-planning is needed. Also, both of these pizza recipes are vegetarian, it was good but next time around I would add some meat. Meat is good. Try it out for yourself and enjoy! Now since I'm lazy and pioneer woman is awesome here are direct links to each recipe.
Eggplant/tomato pizza + dough
Grilled Vegetable Pizza
And a little hint. Add goat cheese to each pizza after it is cooked. I heart cheese.

.chicken & spinach alfredo light.

Ok friends I AM BACK!!!! It has been over a year since I have blogged, although I have still been cooking. I just have to get back into the swing of things. Thanks so much to those who have continued to ask about my blog and encouraged me to get back with it. This recipe has been adapted and turned into a "light" (well lighter..) version of this amazing Pioneer Woman recipe that can be found here. I basically used regular milk and added spinach. Not rocket science but delicious indeed. Try it out for yourself and enjoy!

Ingredients
12 ounces, spaghetti pasta
4 Tablespoons Butter
2 whole Boneless, Skinless Chicken Breasts
Salt And Pepper, to taste
2 cloves Garlic, Minced
3/4 cups Chicken Broth
3/4 cup milk (I used 1%)
3/4 cups Parmesan Shavings Or Grated Parmesan
2 Tablespoons fresh parsley (I used dried)
Crushed red pepper (to taste)
3-5 cups of spinach


Preparation
Cook pasta according to package directions. Drain and set aside. Salt and pepper both sides of the chicken breasts. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add chicken breasts and cook until deep golden brown on both sides and done in the middle. Remove from the skillet, slice into thin strips, and set aside. Add additional 2 tablespoons of butter to the skillet, followed by the minced garlic. Stir the garlic around the pan to avoid burning, and cook for 1 minute. Pour in broth, then let it bubble up and reduce for 1 1/2 to 2 minutes. Add milk, and extra salt and pepper, whisking constantly until it's all combined. Allow liquid to heat up and thicken for a few minutes. If it gets too thick, you may thin it with a little chicken broth. When the sauce looks good, remove it from the heat. Add Parmesan and spinach to the pan, then throw the hot pasta right on top of it. Toss it a bit. Add the chicken and continue tossing until it's all combined. Again, if it gets too gloopy, splash in a little broth (you may return the pan to low heat if it needs it.) Taste it, adjust seasonings, and top with minced parsley, crushed red pepper and extra Parmesan. Serve immediately!

.taco pie. {husband's choice}

This recipe is beyond fabulous!!! no joke. My wonderful friend Megan introduced a different adaptation of this recipe where she individually wrapped the taco meat in each crescent roll. Since I am lazy I just made it into a huge pie, it didn't look as great but it tasted perfect. Big hit with the man. Try it out for yourself and don't be afraid to hold back on the toppings. Enjoy!

Ingredients
1-2 pkg. crescent rolls (I used 1 but if you like extra crust 2 would probably be best)
1 pkg. taco seasoning mix (1¼ oz.)
1 lb. ground beef
½ cup chopped onion
½ cup salsa or chopped tomatoes
1 cup shredded lettuce
1 cup sharp cheddar, shredded (4oz.)
sour cream, optional

Preparation Preheat oven to 350°F. Line a pie pan with crescent rolls. In a medium skillet, cook beef and onions until beef is browned and onions are tender. Drain off fat and stir in taco mix. Cook while stirring until bubbly, then pour into pie crust and top with cheese. Then top with the remaining crescent rolls. Bake uncovered in oven for 30-35 minutes. Let cool for 5 minutes, and then top with cheddar cheese, lettuce, and tomatoes/salsa. Cut into squares and serve with sour cream. Enjoy!

.crockpot beef stew.

Call me special but I am one of those people who grew up never having or making stew. My friend Alison told me how easy it was and boy was she right. Not only was this one of the best meals but it took almost no time to make thanks to the most amazing invention called the crockpot! I also cheated and used a seasoning packet for beef stew, if you do this no need to add the other spices listed below. We ate this meal over rice the first day and with a yummy crusty bread the next and it was excellent both ways. Try it out for yourself and enjoy!



Ingredients
2 pounds beef stew meat, cut into 1 inch cubes
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 clove garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 onion, chopped
1 1/2 cups beef broth
3 potatoes, diced (I used butternut squash, SOOO good)
4 carrots, sliced (I used baby carrots)
1 stalk celery, chopped (I omited)
*not in recipe but I added diced tomatoes.

Preparation
Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours and enjoy!